Last week Vince at Scordo posted a recipe for Escarole and Bean Soup. It looked tasty to me, and just as I was tucking it away in my memory, wouldn’t you know my mother-in-law gave us a bunch of escarole the next day?
I more or less stuck to Vince’s basic recipe but added some pancetta — and then P wanted some soup pasta with it so we threw that in as well (although that’s not in the photo below).
This recipe is super easy and delicious, especially if you use canned beans. As Vince mentions, your own soaked beans inevitably taste better and are less expensive, though, so give them a try sometime as well.
Overall, I have to say, if you’re looking for a hearty, warm-your-soul kind of meal, this is a wonderful choice.
Escarole, Bean, and Pancetta Soup — Zuppa di Scarola, Fagioli e Pancetta
- 3 tablespoons of olive oil
- 2 cloves of garlic, each cut in half
- 1 peperoncino, cut into a few pieces
- 40 g of pancetta, cubed
- Bunch of escarole, washed and coarsely chopped
- 2 cans of cannellini beans
- 1 liter of water
- Salt to taste
1. Heat olive oil on medium heat in a large soup pot and sautée garlic, peperoncino, and pancetta for a few minutes.
2. Add escarole and sautée until wilted, being sure to coat thoroughly with the oil mixture. Add a bit of salt as well.
3. Add water, beans, and a bit more salt. Cover, turn down heat to low, and let simmer until the escarole is done to your liking — at least 10 to 15 minutes.
4. Serve hot with fresh chunky bread; although it’s not very Italian of me, a slab of butter on the bread and then dipped in the soup just makes everything right with the world.